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8 Weeks of Easy Family Dinners E-Cookbook!
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Oatmeal Pancakes are a hearty and delicious breakfast. Made with bananas and oats, they are naturally gluten-free, too.
Serve oatmeal pancakes with your favorite breakfast meat, like Oven Bacon, some scrambled eggs or Baked Egg Muffins, and a sweet Fruit Salad. All great options for a hearty breakfast or lazy Sunday morning brunch.
When your morning begins with oatmeal pancakes, you know you’re getting a healthy start to your day. They are not only fluffy and delicious, but you get a healthy serving of protein from the oats and potassium from the bananas which give you energy and fill you up so you’re ready to take on whatever life throws at you.
The batter can be ready in about 5-10 minutes; it’s literally just pouring ingredients into a blender and blending them up.
Make the batter. Start with placing the bananas, milk, syrup, and vanilla into the blender. Pulse until well blended, then add the oats, baking soda, baking powder, and salt and pulse again until blended. Finally, add the eggs. Adding the eggs last ensures that they create that fluffy texture and bind all the batter together.
Heat the skillet. Grab a medium to large skillet or a griddle and heat to 350 degrees or medium heat. I like using my large cast iron skillet.
Cook the oatmeal pancakes. Melt some butter in the skillet and immediately start adding the batter about ¼ cup at a time, or more for larger pancakes. Let cook undisturbed for several minutes, until you start seeing bubbles forming and popping in the center. Once they are golden on the bottom, flip them over using a spatula. Cook for another minute or two, then transfer to a plate or baking sheet and cover to keep warm.
There are two ways to look at it when you serve healthy pancakes: Keep with the healthy theme and serve with yogurt and fruit OR feel good about your healthy choices, then drown the pancakes in butter and syrup. No judgment – you do you.
Other options would be to sprinkle with powdered sugar, spread with fruit preserves, or spread with Nutella.
This recipe will make 6-8 protein and fiber-packed pancakes. Because they are so hearty, you may find that you don’t need a big stack to fill you up. Here are some options to help with that.
Make Ahead: You can make your batter and store it in the fridge for up to 4 days. Cooked oatmeal pancakes will last about 4 days in the fridge as well, so you could make them in advance and refrigerate or freeze until your ready to eat them.
Storage: Once pancakes are fully cooled, wrap tightly or store in an airtight container refrigerated for up to 4 days. Use freezer safe bags or containers and freeze for up to 3 months.
Freezing: Line a baking sheet with parchment paper, then arrange cooled pancakes on the sheet in a single layer. Place in the freezer for a couple of hours, then transfer to freezer bags. Freeze for 3-4 months. Thaw in the fridge and reheat in the microwave or on the stove top.
Reheating: Thaw completely, then gently reheat in the microwave (use the 50% power if you can). Or, you can reheat on a baking sheet in a 350 degree oven until warmed through. Cover with foil in the oven to keep from drying out.